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Plumping
Plumping, also referred to as “enhancing” or “injecting,” is a term that describes the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products,〔(Buying this chicken? You could pay up to $1.70 for broth ) on Consumer Reports.org〕 although other meats may also be plumped.〔(Canada Food Inspection Agency, "Labelling Requirements for Meat and Poultry Products" - Phosphated Meats and Meat Products )〕
Poultry producers have injected chicken (and other meats) with saltwater solutions since the 1970s,〔(The Los Angeles Times – The Hidden Salt in Chicken )〕 claiming it makes for tastier, juicier meat. According to Kenneth McMillin, Professor of Meat Science at the Louisiana State University Agricultural Center in Baton Rouge, processors use multiple-needle injectors or vacuum-tumblers, that force the sodium solution into the muscle.〔 Binding agents in the solution prevent the added salt and water from leaching out of the meat during transport, in grocery stores and during cooking.〔
==Controversy==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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